<<Disclaimer: Verify this information before applying it to your situation.>> Several people had the same questions about my all purpose flour. So I will just try to answer them in just one posting. First question, what is rice polish?— From what I understand it is the part of the rice grain that is polished off to make white rice. It is higher in vitamins & iron that white or brown rice. It contains part of the bran & germ & a higher fiber content. Next question, where to buy it? — It may be purchased at many health food stores (I buy a case and get a discount) or directly from Ener-G foods (1-800-331-5222) or from Miss Robens (301-898-4249). Next question, Does it compare to Bette Hagman's mix or more like all purpose wheat flour? — It compares to all purpose wheat flour. For example, in my cookbooks (I do not use gluten-free cookbooks) I make direct substitutions of my gluten free flour for wheat flour. However, I have not baked a lot of yeast recipes. When I make donuts I make cake donuts not have not made yeast. It might work I just have not had time. Also when baking cakes you must use a recipe with eggs (this does not apply to cookies). Finally when making a pie crust, I roll it out between 2 sheets of cellophane. The last question was about Tapioca starch. There seems to be know difference between Tapioca starch or Tapioca starch flour. They both work . Thanks for your questions. I hope you enjoy this for me and my family it was a God send and I cook and bake a lot and use it exclusively. Cathy